Oh my gosh, you guys—this crockpot chicken enchilada pasta is my absolute go-to when I want something ridiculously easy but packed with flavor. Picture this: tender shredded chicken swimming in spicy enchilada sauce, all cozying up to penne pasta and melted cheese. The best part? Your slow cooker does almost all the work while you go about your day!
I first threw this together one hectic Tuesday when my kids had back-to-back activities and I desperately needed a no-fuss dinner. Now it’s our family’s favorite “magic meal” that somehow tastes like I spent hours in the kitchen. The creamy texture from the sour cream and cheeses balances perfectly with the kick from the enchilada sauce—trust me, you’ll want to lick your plate clean!
Why You’ll Love This Crockpot Chicken Enchilada Pasta
Listen, I don’t just make this crockpot chicken enchilada pasta because it’s easy (though that’s a big plus). Here’s why it’s become my ultimate comfort food:
- Set it and forget it magic – Throw everything in the crockpot in the morning and come home to a house that smells amazing
- That perfect creamy-cheesy texture – The combo of melted cheeses and sour cream makes every bite feel indulgent
- Packs serious flavor – The enchilada sauce and spices give it way more personality than your average pasta dish
- Weeknight hero – Only 15 minutes of actual prep work (I’ve timed it while wrangling kids and a dog)
- Leftovers taste even better – The flavors deepen overnight, making amazing next-day lunches
Seriously, this recipe checks all the boxes – easy, comforting, and packed with flavor. Your future self will thank you when dinner practically makes itself!
The Must-Have Ingredients for Killer Crockpot Chicken Enchilada Pasta
Okay friends, let me walk you through exactly what you’ll need for this flavor explosion. I’ve learned a few ingredient tricks the hard way (like that time I grabbed the wrong enchilada sauce – oops!), so pay attention to these details:
- 2 boneless, skinless chicken breasts – About 1 pound total. Frozen works too – just add an extra hour of cooking time!
- 1 (10 oz) can red enchilada sauce – Mild or hot, your call! I use the medium for family-friendly spice
- 1 (10 oz) can diced tomatoes with green chilies – The Ro-Tel brand is perfect here
- 1 cup chicken broth – Low-sodium keeps the flavor balanced
- 8 oz penne pasta, uncooked – About 2.5 cups dry. Any short pasta works in a pinch
- 1 cup shredded cheddar + 1 cup Monterey Jack cheese – Buy blocks and shred yourself for best meltiness
- 1/2 cup sour cream – Full fat gives the creamiest result
- The spice squad: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
Quick pro tip: If you’re like me and always forget something at the store, the enchilada sauce and diced tomatoes with chilies are usually right next to each other in the Mexican food aisle. Grab both and you’re halfway there!
How to Make Crockpot Chicken Enchilada Pasta
Alright, let’s get cooking! This crockpot chicken enchilada pasta practically makes itself, but I’ll walk you through each step so it turns out perfect every time. Don’t worry – it’s so much easier than it looks!
Step 1: Prep the Chicken and Sauce
First things first – grab your trusty crockpot (mine’s a 6-quart, but any size works). Place those chicken breasts right in the bottom – no need to chop them or anything! Now pour over the enchilada sauce, diced tomatoes with chilies, and chicken broth. Sprinkle all those gorgeous spices right on top (cumin, chili powder, garlic powder, salt and pepper). Give it a quick stir just to mix the liquids and spices – don’t worry about coating the chicken yet.
Here’s my little secret: I like to lift each chicken breast with tongs and let some sauce run underneath. Cover and cook on low for 4-5 hours or high for 2-3. Your house will start smelling AMAZING!
Step 2: Shred the Chicken
When the chicken is done (it should pull apart easily with forks), carefully remove it to a cutting board or bowl. I use two forks to shred it – just pull apart in opposite directions. Easy peasy! The chicken will be super tender at this point.
Pro tip: If some pieces seem stubborn, let them cool for 5 minutes first. Return all that juicy shredded goodness to the crockpot and stir it into the sauce. This is when I sneak a little taste – chef’s privilege!
Step 3: Cook the Pasta
Now for the pasta! Stir in your uncooked penne right into that flavorful sauce mixture. Make sure all the noodles get coated – I use a wooden spoon to gently push them down into the liquid. Cover and cook on high for 30-40 minutes.
Here’s what I check for: The pasta should be al dente – tender but still with a little bite. Stir it halfway through cooking to prevent sticking. If it looks too dry, add a splash of broth or water. My kids call this step “the noodle dance” because I’m always peeking and stirring!
Step 4: Add Cheese and Sour Cream
Turn off the heat – this is crucial so the dairy doesn’t separate! Stir in the sour cream first until it’s fully incorporated and creamy. Now sprinkle in those gorgeous shredded cheeses a handful at a time, stirring between each addition.
The cheese will melt into the most luscious, velvety sauce you’ve ever tasted. Let it sit for 5 minutes to thicken slightly before serving. Taste and add a pinch more salt if needed – trust your instincts here!
And that’s it! You’ve just made the easiest, most comforting pasta dish that tastes like you slaved over it all day. Now go enjoy your masterpiece!
Tips for Perfect Crockpot Chicken Enchilada Pasta
After making this crockpot chicken enchilada pasta more times than I can count (my family begs for it weekly!), I’ve picked up some game-changing tricks:
- Watch that pasta! Set a timer for the last 30 minutes – overcooked noodles turn mushy fast
- Spice control – Start with mild enchilada sauce, then stir in diced jalapeños at the end if you want more heat
- Greek yogurt swap – Out of sour cream? Plain Greek yogurt works beautifully and adds protein
- Cheese matters – Always shred your own cheese – the pre-shredded stuff doesn’t melt as smoothly
- Broth backup – Keep extra chicken broth nearby in case the sauce gets too thick
My biggest lesson? Don’t skip letting the dish rest for 5 minutes after adding the dairy – it makes all the difference in texture!
Ingredient Substitutions and Variations
Look, I’m all about sticking to the original recipe (because wow, it’s perfect), but life happens! Here are my favorite tweaks when I need to switch things up:
- Protein swap – Turkey breast works great instead of chicken, or try black beans for a vegetarian version
- Pasta alternatives – Corn pasta for gluten-free, or use zucchini noodles for low-carb (add them raw at the end)
- Cheese solutions – Dairy-free cheese melts surprisingly well here, or try queso fresco for authentic flavor
- Sauce switch – Green enchilada sauce gives a totally different (but delicious) vibe
My neighbor even made this with leftover rotisserie chicken – just added it with the pasta to heat through. Genius! The point is, don’t stress – this recipe rolls with whatever you’ve got.
Serving Suggestions for Crockpot Chicken Enchilada Pasta
Now for the fun part – decking out your crockpot chicken enchilada pasta with all the goodies! I always serve this family-style with bowls of toppings so everyone can customize their plate. My must-haves:
- Fresh cilantro – A bright pop of green makes all the difference
- Diced avocado – Creamy goodness that cools the spice
- Crumbled cotija cheese – Adds salty crunch
- Tortilla chips – Perfect for scooping up cheesy bites
On busy nights, I’ll just throw together a quick side salad or roasted veggies. But honestly? A big bowl of this pasta with extra cheese on top is dinner perfection!
Storing and Reheating Leftovers
Listen, if you somehow have leftovers of this crockpot chicken enchilada pasta (my family usually demolishes it all), here’s how to keep them tasting amazing! Store in an airtight container in the fridge for up to 3 days – the flavors actually get better as they mingle.
When reheating, I always do it on the stovetop over medium-low heat with a splash of chicken broth. This brings back that creamy texture perfectly. Microwave works in a pinch – just stir every 30 seconds and add a teaspoon of water to prevent drying out. Pro tip: Extra cheese on top when reheating makes it taste fresh-made!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates based on my typical ingredients. Your crockpot chicken enchilada pasta might vary depending on your brands or substitutions! Per serving (about 1 cup), you’re looking at roughly:
- 380 calories – Comfort food that won’t wreck your day
- 25g protein – Thanks to all that chicken and cheese
- 38g carbs – Perfect pasta energy boost
Full disclosure: I’m not a nutritionist – I just want you to enjoy this amazing meal without stress! The exact amounts will change based on your ingredients, but isn’t homemade always better than takeout anyway?
Frequently Asked Questions
You guys ask the BEST questions about this crockpot chicken enchilada pasta – here are the ones I hear most often (and my honest answers!):
Can I use frozen chicken?
Absolutely! Just pop those frozen breasts right in – no need to thaw. You’ll want to add an extra hour to the cooking time though. I’ve done this dozens of times when I forget to defrost meat (mom brain is real!).
How can I make it spicier?
Oh, I love this one! Try using hot enchilada sauce instead of mild, or stir in a diced jalapeño with the pasta. Another trick? Add a pinch of cayenne pepper with the other spices – just 1/4 teaspoon kicks it up nicely!
Can I prep this ahead?
Totally! Assemble everything except the pasta and dairy in your crockpot insert the night before. Next morning, just pop it in the base and start cooking. Add pasta and cheeses when directed – easy peasy!
Help! My pasta turned mushy – what went wrong?
Been there! You probably cooked it too long after adding the noodles. Next time, check at 25 minutes – penne cooks fast in that hot sauce. Also, make sure you’re using uncooked pasta (not pre-cooked)!
Can I make this vegetarian?
Of course! Swap the chicken for black beans or meatless crumbles, and use veggie broth. The enchilada sauce and cheeses keep it super flavorful – my vegan neighbor loves this version!
Ready to Make Crockpot Chicken Enchilada Pasta?
What are you waiting for? This crockpot chicken enchilada pasta is calling your name! I can’t wait for you to experience how ridiculously easy and delicious this meal is. When you make it (and you totally should!), snap a pic and tag me – I’d love to see your cheesy masterpiece! Happy slow cooking, friends!
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Amazing 15-Minute Crockpot Chicken Enchilada Pasta Recipe
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy, flavorful pasta dish made with chicken, enchilada sauce, and melted cheese. Cooked in a crockpot for easy preparation.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup chicken broth
- 8 oz penne pasta, uncooked
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place chicken breasts in the crockpot.
- Add enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, garlic powder, salt, and black pepper.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Remove chicken, shred it, then return to the crockpot.
- Stir in uncooked pasta, cover, and cook on high for 30-40 minutes until pasta is tender.
- Turn off heat, stir in sour cream and shredded cheeses until melted.
- Serve warm with optional toppings like cilantro or avocado.
Notes
- For spicier flavor, use hot enchilada sauce.
- Substitute Greek yogurt for sour cream if preferred.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: crockpot chicken enchilada pasta, easy mexican pasta, slow cooker chicken recipe
